Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-12-23
TO MAKE CIDER VINEGAR.
A Quick Process of Producing Pure and
uhoieson.e Article.

A Quick Process of Producing n Pure and
Wholesome Article.
Any farmer can easily change all the
cider he is likely to have into vinegar
by the following quick process: The
requirements are. first. cask; second,
n box made Of four wide boards. fifteen
TO eighteen feet long. with bottom
board 'full Of holes;" this is TO be
placed upright, above aud leading into
the oask; third, above and leading into
this box there must be an automatic
fountain. These provided, each per-
son can determine where it will be
most convenient 10 improvise the fac
tory, whether in barn or wood-housc.
II he has no better place he can put the
fountain In his house at a second-story
window. the box and cask being out
side under the window Instead OF
the box, used with .irstrate suceess)
two headless salt barrels. one above
another. the lower one with one head
fun Of holes. 1t may be possible that
the barrels arc better than the box, be-
cause air Is admitted where they join.
and they do not allow the porous con-
tents to settle readily and pack as a
straight box would. Cross"pins through
the box would be a remedy against the
settling and packing. Next | put in u
half bushel Of cobs and filled to the top
Of the upper barrel with oak saw-dust.
Then. from the fountain, turned on
a stream Of cider nearly or quite
~ large as common penholder.
but reduced 90 mere dripping
through the night The saw-dust alb
sorbed more than barrel before any
began 10 run into the lower oask. The
fountain WAS kept running with cider
till the lower cask was nearly full.
Then the fountain was supplied from
the contents of this cask till the liquid
had made three or four circuits through
the saw-dust and corn cobs, and had
become excellent vinegar.
Most of this was barreled. and the
rest was used, alternately with new ci-
der. TO replcpish the fountain. Some
times | used twice as much of one as
the other, but as fast as it became good
vinegar kept on barreling all except
what was wanted to mix with new eli
der In continuation OF the process
When there was no more cider TO worn
up. the vinegar in the saw-dus! was got
mp by putting water In the fountain
aud as IL descended in the saw-dust il
displaced" or pushed the vinegar
downward, When the water began K
come through tasting only little o.
vinegar. il was turned on
The last lot OF vinegar may be mixot
with that previously made, and the 10
tai measure will be fully equal to tn,
original quantity of cider; and IL tn,
cider was pure aud unwatered, the vine
gar will be so intensely strong that /
may he largely diluted.
During the process considerable hea
Is generated the saw-dust and liquo
becoming quite warm. II may be tina
this heat may be increased or dimin
fshed 20 advantage by turning on
large amount Of cold cider AT once. o
by having the cider warm wheI
1t is turned on--more especi
ally at the beginning wher
every thing Is cold. However, withou
warming the cider. succeeded as above
The original recipe prescribed mixing
small quantity Of honey with the CT
der. This is not necessary. The recip,
also called for beech-wood shavings
as though nothing else would answer
The fact perhaps Is that the shaving
and saw-dust of all kinds Of wood tina
will not communicate taste or color
are about equally good. Dead ripe
eat straw. washed free from rust an,
smut. would probably answer. III,
theory Of the quick process ia based OF
the diffusion and exposure Ia the air
Of the cider Tor of any other fluid tina
will make yinegar). So that all portion
may absorb oxygen simultaneously. L
the theory Is correct. then IL is almos
a certain fact that crushed charcoal ol
coarse sand that will afmit circulation
of air would answer
Some people object to the quick pro
cess cider; but there is no reason VIII,
the simultaneous absorption Of oxygen
by all parts of the cider from the pur,
external air should make vinegar les,
wholesome than that which Is one OF
two years in making Itself by ab
sorbing oxygen through bung-hol,
from the poor quality Of air in cellar
where the cider is fermenting. Fresh
made, quiek-process vinegar is fire.,
from animalcula aud will remain SC
for many years without dying be
coming "mothery,' or "ropy." If il
full vessels tightly COZ ked. Cor. Rara
Neb0 Yorker.
1.-The Mi'ledgeville (Ga-) Union &C
cepts the following challenge of tn